I made this for the first time tonight. It was so delicious that I just couldn't wait to blog about it! This is family approved!! They loved it! This is a great way to sneak in those veggies, because I couldn't even taste the zucchini. Ava did ask what the "green stuff" was and I said cheesy goodness. She then ate it up :) I served this up with Couscous and Fresh Green beans. You can click on the photo for a closer view.
Ingredients:
1 tsp olive oil
4 cloves garlic, chopped
1 1/2 cups (1 medium) zucchini, shredded
1/4 cup + 2 tbsp Romano cheese (or parmesan)
3 oz part skim shredded mozzarella
salt and pepper to taste
8 thin chicken cutlets, 3 oz each
1/2 cup Italian seasoned breadcrumbs
1 lemon, juice of
1 tbsp olive oil
salt and fresh pepper
olive oil non-stick spray
Directions:
Wash and dry cutlets, season with salt and pepper. I pounded my chicken with a meat mallet, because it was thicker than I wanted.
Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
In a large skillet, heat oil on medium-high heat. Add oil when hot then saute garlic a minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella cheese and mix to combine.
Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down. The ends of the cutlet should just barely over-lap.
Combine breadcrumbs and 2 TBS Romano cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper in another bowl.
Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spraywith oil spray.
Bake 25 - 30 minutes. Serve immediately. Each cutlet, if 3 ounces, is around 172 calories.
Enjoy,
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